Raspberry-Cornmeal Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 1/4 cups skim milk
• 1 large egg, lightly beaten
• 3  tbsp pure maple syrup
• 1 cup fresh or frozen raspberries

Makes 4 Servings (3 pancakes per serving)

1. Combine all ingredients except the raspberries in a medium bowl. Gently stir in the raspberries.
2. Spray a nonstick griddle or  large skillet with  nonstick spray and set over medium heat. Pour healping 1/4 cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook unti lgolden brown, about 2 minutes longer. Transfer the pancakes to a plate and keep warm.Repeat with the remaining batter to make a total of 12 pancakes.

WW POINTS VALUE 6 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I didn't know what to expect with these pancakes but they were such a delightful surprise. They tasted really good. They were fully and moist and I really like hte flavor of the yellow cornmeal and raspberries. The grea thing about these pancake is that they are quick and easy and you can enjoy them any day of the week.